PROCESSING EFFECTS ON ANTI-NUTRITIONAL FACTORS, PHYTOCHEMICALS, AND FUNCTIONAL PROPERTIES OF HORSE GRAM (MACROTYLOMA UNIFLORUM) FLOUR
نویسندگان
چکیده
منابع مشابه
Nutrients and functional properties of horse gram (Macrotyloma Uniflorum), an underutilized south Indian food legume
The nutrient composition and flour functionality of horse gram seeds were evaluated of their flour characteristics. The objective of the present study was to evaluate horse gram seed with the aim of quantifying physiochemical and functional properties information that might serve as a guide to exploit its potential and benefits for human and animal nutrition. The proximate compositions (%) were...
متن کاملPlasmid profiles of mercuric chloride tolerant rhizobia from horse gram (Macrotyloma uniflorum).
Thirty two rhizobia were isolated from the fresh healthy root nodules of horse gram. They were found to be highly salt tolerant. They were identified as rhizobia by cultural, biochemical and 16S rRNA sequence. The sequences of the four selected isolates were deposited in the NCBI GenBank. The obtained accession numbers were GQ483457, GQ483458, GQ483459 and GQ483460. All the rhizobia were able t...
متن کاملEffects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates
Conophor nut (Tetracarpidium conophorum) was processed using different heat treatments to explore its full potential as food ingredients. The raw, boiled, and toasted nuts were defatted and the proteins isolated by alkaline solubilization and isoelectric precipitation. The variously processed nuts were analyzed for the proximate and amino acid compositions, and functional properties. The protei...
متن کاملFunctional properties and anti-nutritional factors in cereal bran
Various cereal brans (wheat, rice, barley and oat) were investigated for proximate composition, functional characteristics and certain anti-nutritional factors to assess their potentiality as protein and fibre sources. The major findings of this study are as follows: crude protein ranged from 9.615.03%, fat 4.07-19.31%, dietary fibre 14.0-38.95%, bulk density 0.39-0.59 g/ml, water absorption 11...
متن کاملHeat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour
Received 20/8/2012 Accepted 20/2/2013 (005845) 1 Departamento de Nutrição e Saúde – DNS, Universidade Federal de Viçosa – UFV, Campus Universitário, CEP 36570-000, Viçosa, MG, Brazil, e-mail: [email protected] 2 Faculdade de Medicina, Universidade Federal de Uberlândia – UFU, Uberlândia, MG, Brazil 3 Departamento de Biologia Geral, Instituto de Biotecnologia Aplicada à Agropecuária – BIOAGRO, Unive...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Microbiology, Biotechnology and Food Sciences
سال: 2020
ISSN: 1338-5178
DOI: 10.15414/jmbfs.2020.9.6.1080-1086